Hot-Water Pastry

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   Hot-Water Pastry

From Time/Life's Foods of the World - The Cooking of the British Isles, 1969:

5 cups all-purpose flour
1/2 teaspoon salt
10 tablespoons lard
6 tablespoons milk
2 tablespoons water

In a deep bowl, combine the flour and salt. Warm the lard, milk and water in a saucepan over moderate heat, and stir until the lard melts. Beat the mixture, a few tablespoons at a time, into the flour, and continue to beat until the dough can be gathered into a compact ball. On a lightly floured surface, knead the dough for 2 or 3 minutes by pressing it down, pushing it forward, and folding it back on itself until it is smooth and elastic. Again gather it into a ball. Place it in a bowl and drape a dampened kitchen towel over it. Let the dough rest for 30 minutes before using.

Note: This pastry is traditionally used for savory meat pies.

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Topic: Hot-Water Pastry Posted: 20 January 2025 at 19:58
	Hot-Water Pastry From Time/Life's Foods of the World - The Cooking of the British Isles, 1969: 5 cups all-purpose flour 1/2 teaspoon salt 10 tablespoons lard 6 tablespoons milk 2 tablespoons water In a deep bowl, combine the flour and salt. Warm the lard, milk and water in a saucepan over moderate heat, and stir until the lard melts. Beat the mixture, a few tablespoons at a time, into the flour, and continue to beat until the dough can be gathered into a compact ball. On a lightly floured surface, knead the dough for 2 or 3 minutes by pressing it down, pushing it forward, and folding it back on itself until it is smooth and elastic. Again gather it into a ball. Place it in a bowl and drape a dampened kitchen towel over it. Let the dough rest for 30 minutes before using. Note: This pastry is traditionally used for savory meat pies.
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